Description
This classic German Marble Cake (Marmorkuchen) recipe is a delightful and fluffy vanilla and chocolate bundt cake, infused with a touch of rum and lemon zest for a refined flavor. Perfectly marbled with cocoa, it is an ideal treat for afternoon coffee or festive celebrations. The cake features a moist crumb with a tender texture, combining the richness of butter, the aroma of vanilla and lemon, and the depth of dark chocolate, finished optionally with a smooth chocolate glaze.
Ingredients
Scale
Dry Ingredients
- 280 grams flour
- 8 grams baking powder
- 20 grams good cocoa powder (fair trade recommended)
Wet Ingredients
- 100 grams butter
- 280 grams sugar (divided into 160 grams and 120 grams)
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest
- 2 Tablespoons spiced rum (such as Austrian STROH rum)
- 100 milliliters milk
- 20 milliliters milk (for cocoa batter)
- 140 grams semi-sweet chocolate chips or good-quality chocolate bar (fair trade recommended)
- 40 grams butter (for glaze)
Eggs
- 6 large eggs, separated yolks and whites
Other
- 1 pinch sea salt
Instructions
- Preheat Oven: Preheat your oven to 310°F (155°C) on convection or 355°F (180°C) on traditional setting.
- Cream Butter and Sugar: Using a stand mixer paddle attachment, beat softened butter with 160 grams sugar, vanilla extract, lemon zest, and spiced rum until creamy, about 3 minutes. Scrape sides with a rubber spatula.
- Add Egg Yolks: Gradually add one egg yolk at a time into the creamed mixture, mixing until combined.
- Whip Egg Whites: In a separate bowl, whisk egg whites with a pinch of sea salt until nearly stiff. Add remaining 120 grams of sugar and beat until stiff peaks form.
- Combine Dry Ingredients: Sift flour and baking powder together.
- Make Batter: Alternately add the sifted flour mixture and 100 ml milk into the egg yolk butter mixture using the mixer on low or folding gently. Then fold in the beaten egg whites carefully until no streaks remain, avoiding overmixing.
- Prepare Bundt Pan: Butter and dust the bundt pan with flour to prevent sticking. Avoid non-stick spray unless using a silicone pan.
- Create Marble Batter: Fill half the pan with plain batter. Sift cocoa powder and add 20 ml milk into the remaining batter, folding to combine. Add this chocolate batter into the pan, then swirl the two batters gently with a butter knife or fork to create the marble effect.
- Bake: Bake for 40 to 50 minutes or until a toothpick comes out with crumbs but no raw batter. Check at 40 minutes, especially with cast iron pans, to avoid drying out. Let cool for 5-10 minutes in the pan.
- Remove Cake: Carefully invert the cake onto a work surface and remove the bundt pan.
- Optional Chocolate Glaze: Melt chocolate chips in a microwave-safe container, heating for 2 minutes and stirring every 30 seconds. Stir in 40 grams room temperature butter until smooth. Spread glaze over warm cake allowing it to drip down the sides.
- Decorate and Serve: Optionally decorate with sprinkles, chocolate candies, or gummy bears for festive occasions. Serve fresh or at room temperature, enjoying with coffee or as a birthday treat.
Notes
- This cake is a traditional German Marmorkuchen with a hint of spiced rum and lemon zest to add sophistication.
- The quality of cocoa powder and chocolate greatly affects flavor; using fair trade products is recommended.
- Do not overbake to keep the cake moist and tender.
- For non-stick baking, butter and flour the pan instead of using cooking spray, unless using silicone pans.
- Chocolate glaze is optional but enhances richness and presentation.
- This marble cake is a beloved recipe suitable for family gatherings and children’s celebrations.
Nutrition
- Serving Size: 1 slice
- Calories: 375
- Sugar: 28 g
- Sodium: 116 mg
- Fat: 17 g
- Saturated Fat: 10 g
- Unsaturated Fat: 6 g
- Trans Fat: 1 g
- Carbohydrates: 49 g
- Fiber: 2 g
- Protein: 7 g
- Cholesterol: 109 mg
